Alice’s Beef Stew with Beer

Serves 6-8.

Total time: Approximately three hours.

30 minutes (prep); 2 ½ hours (cook).

INGREDIENTS:

Meat:

· 2 pounds lean sirloin roast

· ¼ cup olive oil

· 1 small onion, chopped

· 4 tablespoons mixed garlic

· 3 teaspoons steak seasoning

· 2 teaspoons dried leaf basil

· 2 cans or bottles (12 ounce) dark beer

Vegetables:

· 4 medium-to-large red potatoes, cut in 1-inch cubes

· ¼ cup olive oil

· 1 teaspoon salt

· 1/2 teaspoon black pepper

· (1) 16 ounce bag of frozen vegetables — corn, carrots, peas and green beans

Gravy:

· 1 can (10 ½ ounce) low sodium, reduced fat, condensed beef broth

· 1/4 cup all-purpose flour

· 1/4 cup cold water

PREPARATION:

Prepare the meat:

· Trim the sirloin roast of all visible fat.

· Chop the onions.

· In a large frying pan/skillet, brown the meat in olive oil, onions and garlic. Add the herbs and seasonings.

· Place the meat in a roasting pan, and add the beer. (Use the same skillet for the potatoes.)

· Cover and cook in the oven for 1 ½ hours at 350 degrees Fahrenheit.

While the meat is cooking, prepare and cook the potatoes:

· Slice the potatoes into bite-sized pieces. (I leave the skin on.)

· Place the sliced potatoes in the same skillet you used to brown the meat. (Add more olive oil, if necessary.)

· Season with salt and pepper and cook the potatoes until they are done. This should about 15-20 minutes.

Prepare the stew:

· Take the roast out of the oven and — while keeping it in the same roasting pan — slice the meat into bite-sized, hearty pieces.

· Add the cooked potatoes and frozen vegetables to the pot.

· Add the beef broth.

· Place the covered roasting pan back in the over continue cooking for 30 to 35 minutes longer, until the vegetables are tender.

Prepare the gravy:

· In a small bowl or cup mix the flour and water until smooth; stir into the stew until hot and thickened.

Serve with biscuits and apple butter and enjoy!